Mediterranean Black Lentil Salad

subheading: For the black lentils:

1 ½ cups uncooked black lentils (you can also use French green lentils)

subheading: For the kale:

10 ounces curly kale (I use a 10-ounce bag of triple-washed curly kale) any tough stems and cores removed (or clean it yourself)

subheading: For the spiced oil/dressing and almond mixture:

½ cup extra virgin olive oil

4 medium-size green onions thinly sliced, (reserve the green parts in a small bowl)

2 medium garlic cloves finely minced

⅔ cup raw or toasted whole almonds roughly chopped

finely grated zest from one medium lemon reserve the lemon juice to use later

2 teaspoons cumin seeds

¼ teaspoon crushed red pepper flakes optional

3 tablespoons fresh lemon juice

subheading: To finish:

4 ounces block Feta

¾ cup pitted Castelvetrano olives torn into 3 to 4 pieces each

½ cup golden raisins (see Café Tips if your raisins are dried out)

Directions at thecafesucrefarine.com

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